Mohamed Shili Another delicious recipe from Jamie Oliver’s cookbook is this Moroccan Chicken Tagine, made with chicken legs, dried prunes, dried apricots, almonds, and preserved lemon. Serve this jamie oliver moroccan chicken tagine with Barley Salad, Spaghetti Squash, Creamed Onions or Potatoes Anna.
Jamie Oliver Moroccan Chicken Tagine Ingredients
- 10 chicken legs, skinned
- 150g dried apricots
- ½ preserved lemon, finely chopped
- 2 medium onions, finely chopped
- 3-4 garlic cloves, finely chopped
- A few sprigs of fresh coriander, finely chopped
- ½ bunch fresh flat-leaf parsley, finely chopped
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 2 tsp ground ginger
- 5 tsp cinnamon
- ½ tsp ground turmeric
- A pinch of saffron
- 1 chicken stock cube
- 150g dried prunes
- 6 tbsp sugar
- 100g almonds, blanched, skinned, and toasted
How To Make Jamie Oliver Moroccan Chicken Tagine
- Marinate Chicken: In a large bowl, mix half of the onions, garlic, coriander, parsley, and preserved lemon. Add 2 tbsp olive oil, 1 tsp ginger, 1 tsp cinnamon, and turmeric. Season with salt and pepper. Coat the chicken legs with this mixture. Cover and let it sit for 2-3 hours or overnight in the fridge.
- Preheat and Brown: Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tbsp olive oil in a pan and brown the chicken on both sides. Set aside.
- Prepare Tagine: In a tagine or ovenproof pot, add the remaining olive oil, onion, garlic, and 1 tsp ginger. Place the browned chicken on top.
- Season and Bake: Sprinkle saffron, freshly ground black pepper, and 2 tsp cinnamon over the chicken. Add a splash of water and crumble the stock cube. Top with remaining parsley, coriander, and some chopped preserved lemon. Bake for about 1 hour or until the chicken is tender.
- Prepare Fruits: In separate saucepans, boil prunes and apricots with water, sugar, and cinnamon. Simmer until caramelized. Garnish the tagine with these fruits, toasted almonds, and additional preserved lemon before serving.
What To Serve With Moroccan Chicken Tagine
Consider serving your Moroccan Chicken Tagine with fluffy couscous, a fresh minty salad, or warm pita bread. These sides balance the dish and make for a complete Moroccan feast.
How To Store Moroccan Chicken Tagine
In The Fridge:
Store the leftover Moroccan Chicken Tagine in an airtight container and place it in the fridge. It will keep well for up to 3-4 days. Make sure to separate the caramelized fruits and almonds to maintain their texture.
In The Freezer:
For longer storage, you can freeze the Chicken Tagine. Place it in a freezer-safe container, separating the chicken from the sauce and fruits. Label the container with the date and store it in the freezer for up to 2-3 months.
How To Reheat Moroccan Chicken Tagine
Pour the Chicken Tagine into a pot and warm it over low heat, stirring occasionally, until it reaches your desired temperature. If you have frozen the tagine, it’s best to thaw it in the fridge overnight before reheating.
Check out More Recipes From Jamie Oliver:
Jamie Oliver Moroccan Chicken Tagine
Description
Another delicious recipe from Jamie Oliver’s cookbook is this Moroccan Chicken Tagine, made with chicken legs, dried prunes, dried apricots, almonds, and preserved lemon. You can pair your Moroccan Chicken Tagine with fluffy couscous, a fresh minty salad, warm pita bread, and roasted vegetables.
Jamie Oliver Moroccan Chicken Tagine Ingredients
How To Make Jamie Oliver Moroccan Chicken Tagine
- Marinate Chicken: In a large bowl, mix half of the onions, garlic, coriander, parsley, and preserved lemon. Add 2 tbsp olive oil, 1 tsp ginger, 1 tsp cinnamon, and turmeric. Season with salt and pepper. Coat the chicken legs with this mixture. Cover and let it sit for 2-3 hours or overnight in the fridge.
- Preheat and Brown: Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tbsp olive oil in a pan and brown the chicken on both sides. Set aside.
- Prepare Tagine: In a tagine or ovenproof pot, add the remaining olive oil, onion, garlic, and 1 tsp ginger. Place the browned chicken on top.
- Season and Bake: Sprinkle saffron, freshly ground black pepper, and 2 tsp cinnamon over the chicken. Add a splash of water and crumble the stock cube. Top with remaining parsley, coriander, and some chopped preserved lemon. Bake for about 1 hour or until the chicken is tender.
- Prepare Fruits: In separate saucepans, boil prunes and apricots with water, sugar, and cinnamon. Simmer until caramelized. Garnish the tagine with these fruits, toasted almonds, and additional preserved lemon before serving.
